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>> the networks realized there was an audience looking for something less predictable than traditional primetime fare. >> "moonlighting" was another of those shows that said, okay, i've seen the formulas that we've had up to here, let's do different things. >> hello. >> hello. >> we're looking a little pale today, aren't we? who have we here? >> i don't know. >> "moonlighting" was a really experimental show. they had a shakespeare episode, they had a black and white episode. they did a musical episode. they tried a lot of different stuff. >> i don't give a flying fig about the lines in my face...

Today, aren't we? who have we here? >> i don't know. >> "moonlighting" was a really experimental show. they had a shakespeare episode, they had a black and white episode. they did a musical episode. they tried a lot of different stuff. >> i don't give a flying fig about the lines in my face, the crows' feet around my eyes, or the altitude of my caboose. >> well, i'm at a loss. i don't know what a flying fig is. >> that's okay. they do. >> there is no trouble on the set. >> we have a very volatile relationship. there is a hate/love element to it. >> the flirtations were great and bruce and sybi...

Knew if i went, took on the subject of french food, i'd have to go really deep. so we went, and we thought we'd stay for six months. and we -- we stayed for five years. >> anthony: we meet at bouchon comptoir abel. a bouchon is a uniquely lyonnais institution. a casual laid-back kind of pub/bistro with a limited, usually old-school menu and always, always an unpretentious vibe. people come here to unwind, to relax, and to eat with abandon. so you say outright, recently, in one of your published works that lyon is better than paris. >> bill: lyon is a dark, tragic, beautiful, well-eating city. ...

Knowledge of food. it's not the food network, and it's not glossy magazines, and it's not something you'd get from reading a recipe book. it's something you get by just going deep. i was afraid of france because i knew if i went, took on the subject of french food, i'd have to go really deep. so we went, and we thought we'd stay for six months. and we -- we stayed for five years. >> anthony: we meet at bouchon comptoir abel. a bouchon is a uniquely lyonnais institution. a casual laid-back kind of pub/bistro with a limited, usually old-school menu and always, always an unpretentious vibe. peopl...

Traditional primetime fare. >> "moonlighting" was another show that said i see the formulas we've had up until here. let's do different things. >> hello. >> hello. >> we're looking a little pale here today. who do we have here? >> i don't know. >> "moonlighting" was a really experimental show. they had a shakespeare episode, a black and white episode and a musical episode. they tried a lot of stuff. >> i don't give a flying fig about the lines on my face or the altitude of my caboose. >> well, i'm at a loss. >> i don't know what i flying fig is. >> that's okay. they do. >> there is no trouble ...